IMG_7854 (800x600)

We recently hosted a dinner for my cousin and his friend from Japan. She wanted to try unique dishes so I think I came up with a pretty good menu, with all things she had never had before. For an appetizer I made country fried bacon. I have to say, don’t skip the soaking step, it really did keep the bacon straight. If you are short on time you can put a skewer through to keep it straight, but trust me it will curl up on you. I’ll be making this recipe again for sure. Oh and I served it with some gravy to dip in as well.

Country Fried Floured Bacon

(Adapted from


Printer Friendly Version


1 pound thick sliced bacon

2 cups half-and-half cream

2 cups flour

1/4 teaspoon salt

1/2 teaspoon ground black pepper

1/4 pinch white sugar

2 cups vegetable oil for frying


Cut the bacon strips in half, and place into a shallow dish with the half-and-half, crisscrossing the bacon in a star pattern. Soak the bacon a minimum of 30 minutes, but no more than 2 hours. This step helps reduce the curling of the bacon during frying, tenderizes it, and adds a wonderful flavor.


IMG_2765 (800x533)


Stir together the flour, salt, pepper, and sugar in another shallow dish until blended; set aside. When the bacon has finished soaking, remove it from the half-and-half, and shake off the excess. Press each piece into the flour mixture to coat, then set aside. If desired, you can place a sheet of wax paper between the rows of bacon once the plate is coved. However, the flour does a good job of keeping the bacon from sticking to each other.


IMG_2766 (800x533)IMG_2770 (800x533)


Heat the vegetable oil in a deep skillet over medium-low heat. Fry the bacon in batches until browned and cooked to desired degree of crispness, 2 to 3 minutes. Drain on a paper towel.


IMG_7855 (800x600)IMG_2772 (800x533)IMG_2773 (800x533)

Finding Isnpiration's logo

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!

Pin It on Pinterest

Share This